Yield: 1 servings
|2 tablespoons||Shallot;finely chopped|
|3 cups||Chicken Broth|
|½ cup||White Wine;dry|
In a 3 - 4 quart pan, melt 2 tablespoons butter over medium heat.
Add shallots and cook until translucent, stirring occasionally. Add carrots, parsnips and chicken broth. Bring to a boil and simmer until vegetables are easily mashed - about 15 minutes.
Process mixture in processor until smooth. Return to pan, add wine and cream. Heat until steaming. Dot soup with remaining butter and garnish with chives.